Ask your fishmonger to cut the fish into cutlets so that the bone is retained – it will add more flavour to this sweet, fragrant soupy dish. Look for Red Emperor – it is a succulent, flavoursome fish. Serve with toasted rounds of French bread (crostini) with a bowl of ‘rouille’ (a spicy saffron flavoured mayonnaise) to the side.

Serves 6

2 tablespoons olive oil

2 Spanish onions, chopped

2 cloves garlic, finely chopped

1 large bulb fennel, trimmed and sliced

1 teaspoon fennel seeds

1 x 400g tin diced Roma tomatoes

Bouquet garni: fresh bay leaf, parsley sprig, thyme sprig and rosemary sprig tied together

1.25kg Red Emperor cutlets, skin on

Approx 750ml fish stock or water

Generous pinch good quality saffron threads

Finely chopped zest of one orange

Salt and cracked pepper

Sweat the onions and garlic in the oil in a medium heavy casserole. When soft, stir through the fennel seeds and cook for another minute, stirring to combine. Add the fennel (cut large slices into halves). Cook for 2 – 3 minutes, then add the tomatoes and bouquet garni.

Lay the fish over the top of the tomatoes and pour in the fish stock or water. Add the saffron, orange zest and salt and pepper to taste. Bring to simmering point and simmer very gently, partially covered, until fish is cooked, 30 – 40 minutes – be careful not to overcook the fish.